Recipe Name:
Recipe Number:
Servings per Recipe:
Serving Size:
Worksheet columns:
(a) Ingredient
(b) Quantity of ingredient
(c) Preparation Yield, Column 6 in FBG
(d) Calculated Quantity to Purchase, column (b) divided by column (c)
(e) Servings per Purchase Unit, Column 3 in FBG
(f) Total 1/4-cups, column (b) multiplied by column (e) or column (d) multiplied by column (e)
(g) Convert to cups, column (f) divided by 4
(h) Total Cups Fruit per Serving, column (g) divided by the Number of Servings
Totals
Expected Meal Pattern Contribution (Fruit-Cups)
-All fruits are credited based on their volume served, except that dried fruit counts as twice the volume served.
-The ingredient quantity must be entered using the same weight or volume unit found in the FBG. If the recipe lists the ingredient in a different unit, you will need to make a conversion before the contribution can be calculated.
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